THAI CUCUMBER SAUCE (NAM CHIM TAENG KWA)
Make and share this Thai Cucumber Sauce (Nam Chim Taeng Kwa) recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Place vinegar, water, sugar, and salt in saucepan; heat over medium heat, stirring until sugar and salt dissolve.
- Bring to a boil and remove from heat.
- Allow to cool.
- Pour over cucumber, and sprinkle cayenne pepper on top.
- Serve.
Nutrition Facts : Calories 325.5, Fat 0.3, SaturatedFat 0.1, Sodium 1863.3, Carbohydrate 83.6, Fiber 0.7, Sugar 81.4, Protein 0.7
THAI SPRING ROLLS (PA PIA)
Crispy and delightful, always a treat to have with other Thai courses. Goes well with sweet and sour sauce or Thai Cucumber Sauce (Nam Chim Taeng Kwa).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 16m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2" lengths; set aside.
- In small frying pan, stir-fry garlic and cilantro for a few seconds.
- Pour into a large bowl and mix with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.
- Separate spring roll wrappers.
- Place a wrapper with one pointed edge toward you.
- On each corner, put a little of the egg mixture to seal edges of the spring roll.
- Put 2 tbsp of the meat mix 1/3 of the way down.
- Fold the closest edge over, then the right and left sides, then roll closed.
- Place rolls seam side down until ready to fry, not letting them touch each other.
- Fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.
- Serve with sweet and sour sauce, or my recipe for Thai Cucumber Sauce (Nam Chim Taeng Kwa).
MARINATED CUCUMBERS WITH A THAI TWIST
While making another cucumber recipe, I started playing around and ended up with this. I served it with Chicken satay and sticky rice and it was a hit :)
Provided by skyra
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a large mixing bowl.
- Let sit in fridge for at least 2 hrs, preferrably overnight before eating.
Nutrition Facts : Calories 32, Fat 0.1, Sodium 3.6, Carbohydrate 6.6, Fiber 0.6, Sugar 4.1, Protein 0.7
NAM JIME ARJAD (THAI CUCUMBER CHILI SAUCE)
This delicious recipe is from a local Thai restaurant. This is served as a side dipping sauce, most usually with Satay Sauce.
Provided by Member 610488
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Skin, then thinly slice and quarter your cucumber until you have about a cup. Do the same for your shallots. Chop the chillies into very thin rings. Place in a non-reactive bowl (glass, plastic).
- Bring water in a sauce pan to a boil. Add vinegar, sugar, chicken bouillon cube and salt and stir until all is dissolved. Simmer for 5 minutes.
- Plunge the pan into cold water to quickly lower temperature then pour into non-reactive bowl of veggies. Chill overnight and serve chilled.
Nutrition Facts : Calories 297.3, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.3, Sodium 682.7, Carbohydrate 69.9, Fiber 2.1, Sugar 58.3, Protein 3.7
THAI HOT SAUCE (NAM PRIK)
From the California Culinary Academy's Wok & Stir-Fry Cooking at the Academy cookbook. They recommend trying this hot dipping sauce with grilled or fried foods.
Provided by mersaydees
Categories Vegetable
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine the water, fish sauce, lime juice, sugar, and garlic in small bowl. Set aside to cool.
- Add green onion.
- Serve in a shallow dipping bowl.
Nutrition Facts : Calories 221, Fat 0.2, Sodium 5660.5, Carbohydrate 54.9, Fiber 0.9, Sugar 42.7, Protein 5
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